Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Kosher salt

  2. 2 tablespoons 30ml Chopped fresh tarragon

  3. 1 tablespoon 15ml Freshly-grated lemon zest

  4. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  5. 1 1/2 tablespoons 22ml Vodka

  6. 2 tablespoons 30ml Sugar

  7. 1 Side of snapper with skin on - pin bones removed, and rinsed well

  8. 20 Toast points

  9. 1 cup 237ml Sour cream - mixed with

  10. 1/2 oz 14g Favorite caviar - seeNote Salt - to taste Freshly-ground black pepper - to taste Garnish Suggestions > Small Dishes Of < Capers Chopped red onion Chopped fresh tarragon Chopped hard cooked egg whites Chopped hard cooked egg yolks

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Mix the caviar into the sour cream right before you need it, and season to taste with salt and freshly-ground black pepper. In a small bowl mix together the salt, tarragon, lemon zest, black pepper, vodka, and sugar. Place the snapper skin-side down on several layers of plastic wrap, and pack the salt mixture over the entire flesh side of the snapper. Wrap the snapper completely in the plastic wrap. Place on a sheet tray and weight it down with two bricks or similar weights. Refrigerate for 2 days. Remove the snapper from the refrigerator and brush off the salt cure. Rinse thoroughly under cold water, removing all the cure and pat dry. Using a sharp, long knife, slice it diagonally in paper-thin slices and place on a platter with the toast points. Serve along-side the small bowls of garnishes and caviar cream. This recipe yields 20 Hors d' oeuvres.


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